For the Greek Chicken

• 2 Ferme des Voltigeurs chicken breasts, cubed
• ¼ cup of olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 2 tsp dried thyme
• 1 tsp Dijon mustard
• Salt and pepper, to taste

For the dressing

• 1/4 cup olive oil
• Juice of 1/2 lemon
• 2 tbsp red wine vinegar
• 1 small garlic clove, minced
• 1 tsp dried oregano
• 1 tsp honey
• Salt and pepper, to taste

For bowls

• 2 cups cooked orzo
• 2 cups arugula
• 1 Lebanese cucumber, diced
• 12 cherry tomatoes, cut in half
• 1 small shallot, chopped
• 1/4 cup Kalamata olives, pitted
• 1/2 cup crumbled Feta cheese
• 1 /4 cup fresh parsley, chopped, to garnish
• 1/4 cup chopped fresh dill, for garnish

• In a bowl, mix all the ingredients for the Greek chicken. Toss well to coat the chicken with the marinade.
• Heat a skillet over medium-high heat, then add the chicken with the marinade. Cook for about 10 minutes, or until the chicken is cooked through, stirring regularly. Reserve.
• In a small bowl, combine all the ingredients “for the dressing.”
• Fill bowls with orzo, arugula, cucumber, cherry tomatoes, shallot, olives, and feta. Add the chicken, then garnish with the parsley and dill and serve with the dressing.

• Since these bowls often save impromptu lunches, feel free to chop the veggies, cook the chicken, and make the sauce ahead of time for quick meals all week long.